Cod has a mild, clean taste and large, soft flakes. It takes on flavor well, so it is lovely with butter, garlic, herbs, or a crunchy breadcrumb topping. It is also a common choice for fish and chips and creamy fish stews.

Compared with the other fish here, cod is milder than salmon and softer than halibut. It is similar to tilapia but usually thicker and flakier. Because it is delicate, it likes gentle heat and a careful hand with the spatula.

Questions folks ask

Can I use frozen cod?

Yes. Thaw it in the refrigerator and dry it well before cooking.

How do I keep cod from falling apart?

Use moderate heat, handle it gently, and flip it only once.

What can I substitute for cod?

Halibut or tilapia work in most recipes, with small changes to cooking time.

Kitchen tips

Pat the fillets very dry for a better crust.
Use a thin spatula to turn cod so it does not break.
Thick pieces bake well with a breadcrumb or cracker topping.
Add cod near the end of a stew so it does not fall apart.
Salt lightly just before cooking.